Recipe: Vegan Coffee Cake Muffins

Ingredients

Preheat the oven to 350°F and grease 10 muffin cups or use paper liners.
Make the streusel by mixing dark brown sugar, all purpose flour, cinnamon, and salt in a bowl. Cut in the cold vegan butter until the mixture resembles wet sand. Refrigerate.
In another bowl, mix melted coconut oil, cane sugar, vegan sour cream, apple sauce, vanilla, apple cider vinegar, and ground flaxseed until well combined.
In a large bowl, combine all purpose flour, whole wheat flour, baking powder, baking soda, and salt. Add the wet ingredients and mix gently to combine, being careful not to overmix.
Retrieve the streusel from the fridge. Divide half of the muffin batter between the muffin cups and flatten slightly. Top with half of the streusel, pressing down gently.
Add the remaining muffin batter to the cups, spreading it out, then top with the remaining streusel, pressing it in.
Bake for 25-28 minutes until the tops are golden and a toothpick comes out clean. Allow to cool before serving.

Servings

Calories

250

Total fat

10g

Total carbohydrates

38g

Total protein

Sodium

200mg

Cholesterol

0mg